Mango Shrimp Ceviche with Avocado
This Mango Shrimp Ceviche with avocado is vibrant, fresh, tangy, and slightly sweet making it the perfect summer meal!
Equipment
- large pot
- large bowl
- medium-sized bowl
- Knife
- cutting board
Ingredients
- 1 lb raw shrimp (deveined and tails removed)
- 5-6 pcs limes juiced
- 1 pcs lemon juiced
- 1 large mango
- 1 pcs avocado (peeled and de-seeded)
- ½ cup diced red onion
- 1 medium jalapeno (diced)
- 2 cloves fresh garlic (minced)
- ½ teaspoon sea salt
Instructions
- Begin by prepping the shrimp. Bring a large pot of water to a boil. Meanwhile, prepare a large bowl of ice water. Parboil the shrimp for 1 minute, and transfer the shrimp to the ice water bath. Let cool off for 5-10 minutes.
- Drain the ice water from the shrimp. Chop the shrimp into small pieces. In a medium sized bowl, juice the limes and lemon. Place the shrimp inside a bowl and let marinate for 30-45 minutes.
- Toss the shrimp (no need to drain) with the mango, avocado, red onion, jalapeño, and garlic. Sprinkle with sea salt and serve with tortilla chips.
Notes
This dish is best served fresh and can be enjoyed as an appetizer or main course.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 15gProtein: 25gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 140mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 50mgCalcium: 50mgIron: 1mg
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